BIO Porree

The stem base and leaf sheaths of leek form a tightly closed, white to greenish-white shaft up to 8 cm thick and up to 40 cm long, with broad, strong, green leaves that separate from each other towards the top. The taste is strongly spicy and aromatic.

Origin

The home of leek is presumed to be in the Mediterranean countries and Near East. 

Tips

Leek should not be stored near aroma-sensitive products. This is because the strong aromatic substances transfer to butter, eggs, cauliflower, apples, pears, and berries. 

Preparation

The white shaft, cut into slices or strips, and sometimes also 10-15 centimeters of the green leaf, are eaten. It is predominantly steamed or boiled and used as a vegetable side dish for meat dishes, in soups, stews, casseroles, salads, sauces, meat broth, etc.

CULTIVATION

We, at Bio Hof Aichinger, are a small organic farm in the heart of the Marchfeld and specialized years ago in the production of organic vegetables, organic spices, and organic cooking oils.

Through constant experimentation and research, we try to create a taste experience for our customers with the combination of vegetables with numerous spices and aromatic notes.

Among our goals is to close the biological cycle as much as possible and to take care of our soil so that our descendants can enjoy the same fun and joy in organic farming.

Storage Recommendation

Onions should never be stored in the refrigerator. A dry, cool, and dark room with regular ventilation is best for storage. Baskets or clay pots with holes that provide gentle airflow are also ideal.